Ayam PokPok with Lemon Sauce Recipe
Discover the vibrant and tantalizing flavors of Ayam PokPok, a delectable Indonesian dish featuring crispy fried chicken with a zesty lemon sauce. This recipe guides you through creating tender, spiced chicken pieces enveloped in a crispy coating, topped with a tangy lemon sauce that perfectly complements the savory flavor of the chicken. Ideal for a family meal or special occasion, this dish is sure to impress with its delightful crunch and refreshing citrus twist.
Ingredients
For the Chicken:
- 1/4 kg chicken pieces, cleaned
- 1 tsp ground turmeric
- 1 tsp black pepper
- 1 tsp salt
- Oil for frying
For the Wet Coating:
- 350 ml water
- 1 tsp salt
- 1/2 tsp baking soda
- 1 egg yolk, beaten
For the Dry Coating:
- 6 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp flavor enhancer (optional)
For the Lemon Sauce:
- 1/2 tbsp ketchup
- 2 cloves garlic, crushed and finely chopped
- Salt, seasoning, and sugar to taste
- Oil for sautéing
- 1 lemon (or lime, if preferred)
- 1/2 tsp cornstarch (dissolved in 50 ml water)
- 50 ml water
- 1/2 onion, thinly sliced
Instructions
1. Prepare the Chicken:
- In a large bowl, mix the chicken pieces with ground turmeric, black pepper, and salt. Massage the spices into the chicken and let it marinate for 10 minutes. After marinating, cut the chicken into bite-sized pieces according to your preference (small to medium-sized pieces work best).
2. Prepare the Wet Coating:
- In a separate bowl, combine 350 ml of water with 1 tsp salt and 1/2 tsp baking soda. Add the beaten egg yolk and mix well. This mixture will help the flour adhere to the chicken, creating a crisp coating.
3. Prepare the Dry Coating:
- In another bowl, mix 6 tbsp of all-purpose flour with 1 tsp salt and 1 tsp flavor enhancer (if using). This will be used to coat the chicken after dipping it in the wet mixture.
4. Fry the Chicken:
- Heat oil in a frying pan over low heat. Take each piece of marinated chicken and dip it into the wet coating mixture, allowing any excess to drip off. Then, coat the chicken pieces in the dry flour mixture, ensuring an even layer. Avoid pressing or squeezing the flour into the chicken; simply turn the pieces to coat them thoroughly.
- Fry the coated chicken pieces in the hot oil until golden brown and crispy. Be sure to fry them in batches to avoid overcrowding the pan, which can cause the oil temperature to drop and result in soggy chicken. Once cooked, remove the chicken from the oil and drain on paper towels.
5. Prepare the Lemon Sauce:
- In a pan, heat a small amount of oil over medium heat. Add the crushed garlic and thinly sliced onion, sautéing until fragrant and golden.
- Add a little water to the pan and stir in the ketchup. Cook until the mixture is slightly thickened and aromatic.
- Season with salt, seasoning, and sugar to taste. Squeeze in the juice of one lemon (or lime), and stir to combine.
- Add the cornstarch mixture and 50 ml of water, stirring continuously until the sauce thickens to your desired consistency. Taste and adjust the seasoning if necessary. Remove from heat and set aside.
6. Assemble and Serve:
- Arrange the fried chicken pieces on a serving platter. Pour the lemon sauce over the chicken or serve it on the side, allowing guests to enjoy as they please.
- Garnish with additional lemon slices or fresh herbs if desired.
Enjoy your Ayam PokPok with Lemon Sauce, a perfect balance of crispy chicken and tangy citrus flavors that will delight your taste buds and impress your guests. Happy cooking and enjoy your meal!
Feel free to adapt the recipe to your taste preferences or dietary needs. For any substitutions or further questions, don’t hesitate to ask.
